Hey Baker Middleton

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Middleton, SA
Hey Baker Middleton

A 100% Sourdough shed bakery focused on damn good wholewheat products. Based in Middleton, SA

30/01/2026

I've been sent some sifted flour along with some wholewheat flour to test. It's wild to see the difference side by side.

And no, while it's fun to play with different flour, we are still going to be entirely unsifted, 100% of the grain. Bring on the brown!

16/01/2026

100% Wholewheat.

A little while back, I changed these to be an entirely ambient process. It's allowed us to get more bread out to more people as refrigeration space is at a premium. I feel like it takes a little bit more watching, a bit more control, but it's been great for my learning and has increased our capacity, all while maintaining the flavour of the flour.

Working with a .forno oven has forced me to learn new processes to increase production. It's as good an oven as I can get on a 15amp plug, but that plug has inherent limitations. There is only so much power you can put through it. Reducing the number of cold loaves that hit the stone decks means the oven holds its temperature better, reheats quicker, and therefore we get a higher throughput. It also means each loaf is less energy intensive, and with our bake schedule, most of that is done on solar power.

Waste comes in many forms, throwing out the bran/germ, buying more equipment to increase capacity, retarding fermentation when it's not needed, that's before we even look at how much bread gets thrown away everyday.

I'll get off my high horse now.

They also taste great.

28/12/2025

100% Spelt. I'm not one for nuance.

But sometimes it's not the detail of the recipe, but the detail of the ingredients. For the longest time, our Spelt has been made entirely from organic, stoneground flour from Four Leaf milling in Tarlee. It's a great product, but when someone walked past the market stall, told me about his brother farming Spelt, biodynamically, and recently starting to mill it, I had to ask for his number to follow up.

After a bit of testing, some chats where we both realised we would be at and checking out the farm/mill, we are now sourcing all of our Spelt flour (unsifted, as usual) direct from the farm.

For anyone who has tried our Spelt before, I can highly recommend getting some of this. How they do it, I don't fully understand, but the flavour of this flour is incredible. The rabbit hole that got me started on has deepened. I've tasted the dramatic difference between species of wheat, but never such a dramatic difference within the same species. Cheers to learning!

11/12/2025

TGIF?
forno still kicking goals, has it been three years now?

24/10/2025

Heads up! Last two weekends to get our goods until 28th/29th of November.

We have two markets left until we take off to the Grampians for a school camp (along with a sneaky side trip to Grainz). The 1st of Novemeber will be the last bake for us until the 28th of Novemeber so grab an extra if you want to freeze a cheeky one for the break.

Part of why we started this business was to fit our lifestyle, and Kate's Outdoor Education work takes us to some incredible places, so while Kate mentors some Flinders students, Huon and I will be hanging in the campground for two weeks, and doing little missions around the Grampians. Two missions I'm particularly excited about is the Grainz gathering in Pomonal, and a sneaky side trip to a biodynamic farm nearby for a probable new Spelt supplier. Fingers crossed we can reduce the middle men in the system and buy direct from great people growing great grains.

We also understand this is an inconvenience for all of those who support us, but we hope by not running ourselves into the ground, we will still be here, supplying great bread for many years to come, albeit with some breaks.

"That's all I have to say about that" - Forrest, Forrest Gump

19/09/2025

.forno .us I think this is how you use it?

18/09/2025

Today, the bread looks good.

Head down to and for your Friday dough-sage, they are all dough sage's

29/07/2025

Bakery upgrade! Or am I just procrastinating other jobs? We'll never know

02/07/2025

John, you got me excited to play with big loaves.

50/50 spelt/conventional wheat. 100% unsifted. Somewhere in the 75-78% hydration. Didn't measure my bassinage. All ambient, to finish it.

Not sure if this will make it to market, but it's fun to do!

27/06/2025

Rolled Rye and Current Cookie

Thanks for the recipie base to work off. This is our version of Kim's Oat Raisen Cookie.

I'll probably do a longer post explaining our reasoning behind doing a cookie soon... probably...

25/05/2025

what an absolutely incredible couple of days.

Phenomenal people
Phenomenal bread
Phenomenal community

You're the best, thanks for welcoming us into your fairy tale bakery.

30/03/2025

We're back, the website is up for orders and I'm refreshing the starter ready for a triple bake this weekend! Also, Middleton has welcomed me back with the smell of home, Kingston, seaweed!

- Pop your orders in before 8pm Wednesday for Friday delivery to a bunch of lively local spots

- Catch us at the from 8am Saturday

- Grab a ticket and a hamper and come to Sunday for event, Local Food on Country

Its gooooooood to be back! See you all soon 💋💋

Address

Middleton, SA
5213

Website

http://www.heybakermiddleton.com.au/

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